Crock Pot Teriyaki Chicken

Crock Pot Teriyaki Chicken is the perfect combination of sweet, savory, and umami-rich flavors—all made effortlessly in your slow cooker. With just five minutes of prep, this dish delivers tender, juicy shredded chicken coated in a rich, homemade teriyaki sauce. It’s an ideal weeknight dinner, perfect for meal prepping, and versatile enough to serve in a variety of delicious ways.

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Whether you’re feeding a family or prepping lunches for the week, this recipe offers both convenience and bold flavor. The sauce is made from scratch with pantry staples like soy sauce, honey, mirin, and spices, resulting in a thick, glossy glaze that rivals any takeout version. Plus, it’s customizable—easy to make gluten-free or with different proteins.

Why You’ll Love This Crock Pot Teriyaki Chicken

• Quick and easy preparation—just 5 minutes of prep time.
• Family-friendly flavor with no artificial ingredients.
• Versatile enough for rice bowls, lettuce wraps, or salads.
• Slow-cooked until perfectly tender and easy to shred.
• Meal prep friendly and freezer-safe for future use.

Prep Phase and Tools to Use

Essential Kitchen Tools

To make this recipe seamlessly, you’ll need the following:

• Slow cooker (6-quart recommended for even cooking)
• Medium saucepan (for thickening the sauce)
• Fine mesh sieve (to strain the sauce for a smooth texture)
• Tongs and two forks (for shredding the cooked chicken)
• Measuring cups and spoons (for sauce accuracy)

Importance of Each Tool

• The slow cooker ensures low and consistent heat, which allows the chicken to cook until tender without drying out.
• The sieve removes any solid bits from the sauce, creating a smooth and restaurant-quality glaze.
• A saucepan is crucial to thicken the sauce separately so you can control the consistency.
• Tongs and forks help shred the chicken easily while it’s still hot and tender.

Preparation Tips

• Trim excess fat from chicken breasts before cooking.
• Use chicken thighs for a juicier and more flavorful result.
• For a deeper flavor, marinate the chicken in the sauce overnight.
• Use low-sodium soy sauce to balance the sweetness of the honey.
• Don’t skip the mirin—it adds depth and authentic teriyaki flavor.

Ingredients

For the Chicken

• 2 pounds chicken breasts (boneless, skinless)

For the Sauce

• ½ cup honey
• ¾ cup soy sauce (use gluten-free if needed)
• 2 tablespoons rice vinegar
• ¼ cup mirin
• ½ teaspoon powdered ginger
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon sesame oil

To Thicken the Sauce

• 1 tablespoon cornstarch
• 1 tablespoon cool water

Step-by-Step Instructions

1. Prepare the slow cooker
   Lightly grease the bowl of a large slow cooker to prevent sticking.
2. Make the teriyaki sauce
   In the slow cooker, whisk together honey, soy sauce, rice vinegar, mirin, powdered ginger, garlic powder, onion powder, black pepper, and sesame oil.
3. Add the chicken
   Place the chicken breasts into the sauce. Turn them a few times to ensure they’re fully coated.
4. Slow cook
   Cover the slow cooker. Cook on low for 6 hours or on high for 3 hours, until the chicken is cooked through and shreds easily with a fork.
5. Shred the chicken
   Remove the cooked chicken and shred it using two forks. Set the shredded chicken aside.
6. Strain and thicken the sauce
   Pour the remaining sauce through a fine mesh sieve into a medium saucepan. In a small bowl, mix the cornstarch with cool water to make a slurry. Stir the slurry into the strained sauce.
7. Simmer to thicken
   Bring the sauce to a boil over medium-high heat, stirring continuously until it thickens and becomes glossy.
8. Combine and serve
   Mix half of the thickened sauce with the shredded chicken. Reserve the remaining sauce to drizzle when serving.

Optional Variations

• Replace honey with brown sugar or agave nectar.
• Use chicken thighs for a richer flavor.
• Add pineapple chunks for a tropical twist.
• Stir in sesame seeds or chopped scallions before serving.

Serving Suggestions for Maximum Enjoyment

Crock Pot Teriyaki Chicken is incredibly versatile and can be served in many delicious ways. Thanks to its rich flavor and tender texture, it fits effortlessly into different types of meals, from family dinners to work lunches. Here are some popular and creative serving options:

1. Over Rice

The most classic and satisfying way to enjoy this dish is served over a bowl of steamed rice. Whether it’s jasmine, basmati, or brown rice, the fluffy grains soak up the teriyaki sauce beautifully.

2. With Stir-Fried Vegetables

A mix of broccoli, bell peppers, carrots, and snap peas lightly sautéed in sesame oil makes a colorful and healthy pairing. This combination adds crunch and balances the sweetness of the sauce.

3. In Lettuce Wraps

Serve the shredded chicken in crisp romaine or butter lettuce leaves. Add shredded carrots and a drizzle of the reserved sauce for a low-carb option that still packs flavor.

4. As a Sandwich or Slider

Pile the chicken on a soft brioche bun with a bit of Asian slaw for a tangy contrast. This is a great option for lunch or casual entertaining.

5. With Ramen or Noodles

Toss the chicken with cooked ramen noodles or soba for a hearty one-bowl meal. Garnish with green onions or sesame seeds for added texture.

6. In a Grain Bowl

Build a healthy grain bowl with quinoa or farro, sliced cucumbers, edamame, pickled onions, and a scoop of teriyaki chicken on top.

Common Mistakes to Avoid

Even the easiest slow cooker recipes have room for error. Here are the most common mistakes people make with Crock Pot Teriyaki Chicken, along with tips for avoiding them.

Overcooking the Chicken

While the slow cooker is known for forgiving cook times, it’s still possible to overcook the chicken, especially on the high setting. Once the chicken reaches a shreddable texture, it’s done. Cooking it longer can lead to dryness.

Skipping the Sauce Thickening Step

The sauce may seem thin straight out of the slow cooker. Don’t skip the step of straining and thickening it on the stove. This final step creates the luscious glaze that defines a good teriyaki dish.

Using Regular Soy Sauce Without Adjusting Salt

Regular soy sauce can make the dish too salty, especially when reduced. Opt for a low-sodium variety or adjust the quantity if using a full-sodium version.

Omitting the Mirin

Mirin is a sweet rice wine that adds essential depth to the teriyaki sauce. Leaving it out or substituting with plain vinegar can flatten the flavor. If you don’t have mirin, use a mix of rice vinegar and a touch of extra honey or sugar.

How to Get Perfect Results Every Time

Achieving the ideal texture and flavor in your Crock Pot Teriyaki Chicken is easy when you follow a few expert tips.

• Shred While Warm: The chicken will shred more easily and evenly while it’s still hot.
• Balance the Flavors: Taste your sauce before thickening. Adjust sweetness with more honey or saltiness with extra soy sauce as needed.
• Use Fresh Ingredients When Possible: Swapping powdered garlic or ginger for fresh can bring a deeper, more vibrant flavor to your sauce.
• Stir Chicken Into Half the Sauce First: This gives the meat a chance to absorb the glaze without overwhelming it. Serve the rest on the side for drizzling.

Best Side Dishes for Teriyaki Chicken

Here are eight excellent side dishes that pair well with the sweet-savory profile of teriyaki chicken.

1. Steamed Broccoli

A simple and nutritious side that complements the richness of the chicken and soaks up the glaze well.

2. Coconut Rice

Creamy and fragrant, coconut rice adds a tropical touch that contrasts nicely with the teriyaki sauce.

3. Garlic Sautéed Bok Choy

Lightly sautéed bok choy with garlic offers a slightly bitter edge that balances the sweetness of the dish.

4. Pickled Cucumber Salad

A quick-pickled cucumber salad brings brightness and crunch. The acidity also cuts through the sauce’s richness.

5. Asian Slaw

A fresh slaw with cabbage, carrots, and a sesame-ginger dressing adds texture and freshness.

6. Miso Soup

This umami-rich soup makes a warm and comforting starter or side that pairs perfectly with teriyaki flavors.

7. Edamame with Sea Salt

Lightly steamed edamame is protein-packed and perfect for nibbling alongside the main course.

8. Fried Rice

Use leftover rice to make garlic fried rice or egg fried rice. It soaks up the sauce and adds an extra layer of flavor.

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Crock Pot Teriyaki Chicken

This easy Crock Pot Teriyaki Chicken is packed with savory-sweet flavor and requires just 5 minutes of prep. Juicy chicken breasts are slow-cooked in a rich homemade teriyaki sauce until tender, then shredded and tossed with a glossy, thickened glaze. It’s a versatile and family-friendly dish that pairs beautifully with rice, vegetables, or a fresh salad—ideal for weeknight dinners or meal prep.

Prep Time10 minutes mins

Cook Time4 hours hrs

Total Time4 hours hrs 10 minutes mins

Course: Main Course

Cuisine: asian

Keyword: crockpot chicken, easy teriyaki recipe, shredded teriyaki chicken, slow cooker teriyaki chicken

Servings: 8 people

Calories: 228kcal

Ingredients

• 2 pounds chicken breasts
• For the Sauce:
• ½ cup honey
• ¾ cup soy sauce*
• 2 tablespoons rice vinegar
• ¼ cup mirin
• ½ teaspoon powdered ginger
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon sesame oil
• To Thicken:
• 1 tablespoon cornstarch
• 1 tablespoon cool water

Instructions

• Lightly grease the bowl of a large slow cooker.
• In the slow cooker, whisk together honey, soy sauce, rice vinegar, mirin, powdered ginger, garlic powder, onion powder, black pepper, and sesame oil. Do not add the cornstarch slurry at this stage.
• Add chicken breasts to the sauce in the slow cooker, turning to coat.
• Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and shreds easily.
• Remove chicken from the slow cooker, shred with two forks, and set aside.
• Strain the cooking liquid into a saucepan using a fine mesh sieve.
• In a small bowl, whisk together cornstarch and cool water to make a slurry.
• Stir the slurry into the strained sauce and bring to a boil over medium-high heat, stirring until thickened.
• Mix half of the thickened sauce with the shredded chicken. Reserve the remaining sauce for serving.
• Serve over rice, with stir-fried vegetables or in an Asian-style salad.

Notes

Substitute chicken thighs for a juicier result.

Use gluten-free soy sauce to make it gluten-free.

Honey can be replaced with brown sugar or granulated sugar.

Cornstarch can be swapped for tapioca flour or arrowroot powder.

Fresh garlic, onion, or ginger may be used for bolder flavor.

Don’t skip the mirin—it’s key to authentic teriyaki flavor.

Store leftovers in the fridge for up to 1 week or freeze for up to 2 months.